Creating Menus for Special Needs Diets

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Using all the information students have gleaned in Lessons 1-3. Students in collaborative teams will modify existing menus to meet special needs customers. This is part 4 of a project-based lesson within the food service and hospitality pathway.

Introduction

Lesson 4 will ask students to modify menus based on special needs diets.  Students will work in collaborative teams to modify menus and discuss product outcomes.  I typically have classes of 36.  I find that 10 groups of 3-4 students makes great collaborative groups for this part of the activity.  This is a 3 day lesson.  Food allergies and Intolerance can be life threatening and quality restaurants make every attempt to accommodate customer safety and provide for a satisfying experience.  Cost and labor are considerations when providing for all customers.  

Lesson Times

Hook
5 Minutes
Menu Modifications for Special Needs Diets
30 Minutes
Writing a Menu Revision
90 Minutes
Peer Critic
30 Minutes
Review and Revision
20 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
Grade Levels
  • 11
  • 12

Standards and Objectives

Standards

California's 2013 CTE Standards (3)

Related Instructional Objectives (SWBAT...)

  • Students will be able to interpret menus for special dietary needs and write revisions.
  • Students will be able to peer edit and critique for dietary needs and menu item design

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